This Is What to Do with Your Crystallized Honey

Honey is by far my favorite natural sweetener, but it has a bad habit of turning thick and grainy, a process known as crystallization. Crystallized honey is safe to eat (usually, honey doesn’t expire), but it’s tough to pour, squeeze and spread. You can always simply decrystallize honey, but before you do, consider transforming it into whipped honey. Taste of Home editor and chef Lindsay Mattison says, “When my honey crystallizes, I always turn it into whipped honey. It’s light, airy and creamy—and so much easier to spread than crystallized honey.”

It’s easy to whip honey, and the technique works best when the honey is crystallized. So take advantage! With the help of a stand mixer, you can have a versatile, sweet condiment ready in just about half an hour.

What is whipped honey?

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Just as it sounds, whipped honey is honey that’s been mixed and beaten until it’s full of air. Incorporating air into honey transforms it from a sticky liquid to an airy, light, fondant-like spread. It’s also known as creamed honey.

What type of honey can you use to make whipped honey?

All types of honey can be whipped, but raw honey works best—mainly because it’s more likely to crystallize than pasteurized or processed honey. Crystallized honey’s thick, grainy texture is the result of glucose falling out of solution and forming crystals. These crystals dissolve when whipped, creating air pockets. Technically, you can whip liquid honey, but it will take much longer to beat and won’t become as airy. Avoid ultra-processed supermarket honey that’s labeled as a “sweetener”; these are sometimes not made with real honey.

How to Make Whipped Honey

Mattison says it’s easy to make whipped honey. First, if needed, warm the honey gently to get it out of the jar. Instead of microwaving the jar, which can scorch the honey, place the jar into a bowl of hot water. (Be careful not to leave it in the water so long that the crystals disappear!) As soon as the honey is pourable, transfer it to the bowl of a stand mixer. Using the whisk attachment, whip the honey for 20 to 30 minutes until it’s creamy and lightened in color.

How to Store Whipped Honey

Store whipped honey just like plain honey. Keep it in a clean, covered jar in a cool, dry place away from direct light. You may store it in the fridge, but it will thicken and be tougher to pour and spread.

Ways to Use Whipped Honey

Whipped honey works in many of our favorite honey recipes:

• Drizzle it on dairy: Top yogurt or ice cream with this sweet, light treat.
• Slather it on bread: Whipped honey works as a sweet substitute for butter on toast, muffins or cornbread.
• Use it as a glaze: Coat chicken or fish with whipped honey and cook them on the grill or in the oven.
• Pair it with fruit: Slather whipped honey over fresh or grilled fruit.
• Make a dressing: Whisk whipped honey into a dressing for salad or slaw.